Jump to content

jyonan

Members
  • Posts

    10
  • Joined

  • Last visited

jyonan's Achievements

Dime

Dime (11/123)

  1. Oh, and of course, this, from a comment on DCist... "My apologies to any and all conspiracy theorists, as the General Manager of Bourbon and one of the guys behind Hummingbird I would love to let you in on a little secret. The reason we are shutting down for awhile is because I am also a second year law student and I have to study for my midterms. Sorry it’s not an exciting reason I know but it’s all I’ve got."
  2. This from the Washingtonian's blog: Correction: We misreported the reason behind the closure of Hummingbird to Mars. The three founders have other obligations that don't afford them the time to keep the project going. We apologize for the error.
  3. Thanks! Btw, those of you who aren't sick of cupcakes (and yes, it's ending today), come to our online chat at 1 p.m. if you want to ask the Georgetown Cupcake owners how they do what they do. It's here: http://www.washingtonpost.com/wp-dyn/conte...&s_pos=list
  4. If any of you would like to ask him directly about this, he's on our Food section online chat, going now live until 2 p.m. He'd be happy to respond there.
  5. Yep, we did bring him in, much to his delight. And the pit master was a hoot! He helped demonstrate all the issues I wanted to demonstrate, as did Doug Anderson. And "smackdown" is better than "throwdown," dontcha know, cause "throwdown" is too close to, well... something unappetizing for a food story.
  6. Of course I'm fully aware of what good pure barbecue requires, and have done it much myself ever since I was a kid in West Texas wrestling with the converted oil drum in the backyard. That's why I referred to this as grilling in the piece. More importantly, Lefty knew exactly what he was getting into, he had a blast, and he did perfectly well. At his restaurant, btw, he grills pork chops, steaks and burgers besides the low-and-slow stuff.
  7. A grill that runs 200 degrees too hot? Nah. It's the charcoal, the amount you put in, the amount you might take out, how you arrange it, how you use the vents, the timing, etc. that all affects the temperature. A Weber kettle grill doesn't run too hot or too cold on its own. It doesn't do anything on its own, for that matter! And no fat on a whole chicken, you say? Where, pray tell, might I find those?
  8. You caught me! I am often -- usually, in fact -- "in cahoots with the writer."
  9. I'm happy to "stop by," it's nice to virtually meet you, and I wish you all the best eating, cooking and reading experiences you can find, wherever you find them. Of course I hope that many people find them in the Post -- and many told me that they did find them in the Food section that week, and others. Thankfully, every week we get another chance.
  10. Let me edit your analogy, by adding: if your grandma had been a prominent music critic for three decades. If you can tell me that you read that entire section and learned absolutely nothing about cheese, no ideas about which cheeses might go together, no insight into the life of a cheesemaker, no amusement at the round-the-table quips by Swiss and "semi-Swiss" raclette eaters, then, indeed -- and happily, actually -- you are not our intended audience.
×
×
  • Create New...